- Stuffing Eat me at 1 large pack (1.4 kg)
- Spinach 500 g
- Garlic cloves 3-4 pcs
- Frying oil
- Salt
- Flour 800 g
- Olive oil 2 tbsp
- Salt 2 tsp
- Warm water 500 ml
- Spinach
- Olive oil
- Green
- Pine nuts (optional)
To prepare the dough, mix flour and salt, add oil and water, mix well, and then knead on a floured table for 5-7 minutes. Leave to rest under a towel.
Meanwhile, wash and dry the spinach, cut large leaves, chop garlic.
Fry garlic for 2 minutes on medium heat, add spinach and salt and fry for another 5 minutes. Cool.
Mix minced meat with spinach.
Roll out the dough thinly with a pasta machine or rolling pin into long wide "cloths".
At a short distance from each other lay out 1-1.5 tsp minced meat. Wrap the second half of the dough on top and press well with your fingers around each ball of minced meat.
Cut ravioli into molds.
Freeze ravioli or immediately boil in salted water for 3-5 minutes.
Serve with oil mixed with salt, fresh herbs and fresh spinach.
Optionally dry the pine nuts in a dry pan and sprinkle them on the finished dish.
